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I just hit 50 active ferments in my kitchen and it's a bit much
For a long time I thought having a lot of projects going was the goal, but I hit that number last week and realized my fridge is full and I'm forgetting what's in some jars. It took me three days to find my sauerkraut under all the kombucha bottles and miso pots. The turning point was when my ginger bug overflowed because I lost track of it behind a jar of hot sauce. Now I see that more isn't always better if you can't keep up with it all. What's a good number of ferments to manage at once without going crazy?
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